Brochette Ahi Tuna Tostada Recipe

Prep tuna and jalapeño

Pat the ahi tuna dry and cut into 8 even 1-inch thick cubes. Slice the jalapeño into 8 thin strips (reserve half a seeded jalapeño for the avocado cream).

Season the tuna cubes lightly with kosher salt and cracked black pepper.

Wrap each tuna cube with a half-slice of bacon, securing with a skewer (or thread tuna, then jalapeño strip, then bacon if you prefer a layered brochette). Place skewers on a rimmed plate.

Mix soy sauce, sesame oil, honey and minced garlic in a small bowl. Brush each brochette lightly with the marinade. Reserve remaining marinade for basting.

Let the brochettes rest at room temperature for 10 minutes while you prepare other components.

Heat a grill pan or skillet over medium-high heat and add the olive oil. When shimmering, place brochettes seam-side down and cook 1.5–2 minutes per side for rare to medium-rare (adjust 30–60 seconds longer for more doneness). Baste once with reserved marinade while cooking.

Remove from heat and let rest 2 minutes, then remove skewers or leave as mini skewers for plating.

Spoon the avocado flesh into a blender or bowl. Add sour cream, lime juice, half a seeded jalapeño, cilantro (if using) and salt.

Blend or whisk until smooth, adding up to 1 tablespoon water to reach a spreadable consistency. Taste and adjust salt or lime.

Transfer to a piping bag or small bowl for easier assembly.

Preheat oven to 350°F (175°C) if you want to warm tostada shells and melt cheese slightly. Arrange tostadas on a baking sheet, sprinkle about 1–2 tablespoons shredded pepper jack on each, and warm 3–5 minutes until cheese softens (do not overbake).

If using cooked shrimp, toss with a pinch of salt and a squeeze of lime and warm briefly if desired.

Spread about 1.5 tablespoons avocado cream across each warmed tostada shell, leaving edges clear for crispness.

Top the avocado cream with a small handful (about 1–2 tablespoons) of microgreens or shredded lettuce.

Place one bacon-wrapped tuna brochette (remove skewer if you prefer) across each tostada. If using shrimp, tuck one shrimp beside the brochette.

Garnish with extra cilantro, a few thin jalapeño slices if you like more heat, and a squeeze of lime over each tostada.

Serve immediately so tostadas remain crisp.

Leftover avocado cream will keep up to 24 hours refrigerated (press plastic wrap directly on surface to minimize browning).

If you prefer beef bacon instead of pork bacon, cook it a touch longer when wrapping to render fat and crisp the outside.

Adjust brochette cooking time according to the thickness of tuna; sushi-grade tuna is best served rare to medium-rare for tender texture.